I met Hendri Budiman when I was writing an article for Broadsheet about the new direction of Coda and Tonka now that co-owner and executive chef, Adam D’Sylva has moved on. I really loved the way he talked about food as well as all the different restaurant experiences he has had and the fact that ultimately he keeps coming back to Coda. Coda will always be one of my favourite Melbourne restaurants because it was the first restaurant I went to when I moved here in 2011. I went in by myself and was so well looked after, the food was so delicious, and I loved the semi-basement vibe. I have been back a lot over the years and I recommend it whenever I can. Hendri got me a coffee and we sat down for a chat just before lunch service on a Wednesday. He told me he had come in on his bike and we talked about how it was a great way to start and finish the day; cycling in gets the blood pumping and cycling home is a good way to decompress. While I’d been waiting for Hendri to organise the coffee, I had been looking around the restaurant and the décor is just the same as it was when I first came in and it struck me that Coda is the same now, but it’s also different. So my first question really cuts to the chase.